March signals the end of winter and the start of spring in the US where our host for this month's Kulinarya Cooking Club Erika is from. It's also the start of summer here in the Philippines and it's perfect for this month's theme: Vegetables.
Summer is hot and sticky here in the tropics and I couldn't be bothered to cook in a hot kitchen so I decided to make a salad which is one of my favorites, Ensaladang Pako or Fiddlehead Fern Salad.
According to Wikipedia: Fiddleheads or Fiddlehead greens are the unfurled fronds of a young fern harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the black season before the frond has opened and reached its full height, they are cut fairly close to the ground.
The pako that we buy from the nearest vegetable market here is not unfurled anymore but they are still fresh and taste great. I added crispy dilis to the salad for texture and to round out the taste.
Fiddlehead Fern/Pako, washed
Tomatoes (sliced, deseeded and diced)
Red Onions/Sibuyas Tagalog (peeled, and sliced thinly)
Anchovies/Dilis (fried until crispy)
Bird's Eye Chili/Siling Labuyo
Calamansi Juice (from 4 Calamansi)
Pound garlic and bird's eye chili until the crushed and combined. Add the calamansi and fish sauce, taste and adjust.
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
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